Mayonnaise without eggs at home - 8 best recipes for your favorite sauce

When switching to veganism, many people think that if they give up animal products, they will have to exclude mayonnaise from their diet, because it contains eggs. Some vegans don’t see an alternative, but after rummaging through specialized websites and cookbooks, they find many variations on the classic dressing for salads and main courses.

Vegan mayonnaise can provide healthy competition to the classic product in its taste. It contains no harmful, super-calorie components, so you can use it even while on a diet. Making vegan mayonnaise at home is easy. We offer several simple recipes that are sure to please.

The dangers of store-bought mayonnaise

Not only does the white sauce sold in stores contain 67% fat, there are so many chemicals crammed into it that it’s amazing how we are still alive eating this product. After all, to make mayonnaise, manufacturers use various preservatives and synthetic substances, due to which the perishable sauce can be stored for many months. Instead of natural ingredients, take at least mustard powder, a flavor is added, and the preservative E385 can clean the toilet from rust and corrosion. Therefore, we draw appropriate conclusions about the benefits of store-bought sauce.

Recommendations

To make vegetarian mayonnaise with your own hands, you don't need any culinary education. The cooking technology is as simple as possible and does not require special skills. Simple life hacks will allow you to avoid mistakes and get a gorgeous sauce of the right consistency.

Life hack 1. Oil

The best vegetable oils for making vegetarian mayonnaise: olive, sunflower, flaxseed, rapeseed. They must be Extra Virgin - cold-pressed, unrefined and non-deodorized.

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Potato

Product set:

soy milk - 250 ml;
rapeseed oil - 300 ml;
black salt - to taste;
black pepper - on the tip of a knife;
steamed hot mustard - 15 ml;
steamed sweet mustard - 15 ml;
concentrated lemon juice - 30 ml;
grape vinegar - 15 ml;
boiled potatoes - 1 pc.;
garlic - to taste.

Cooking process:

Mix soy milk with 150 ml of oil.
Beat for 30 sec.
Peel the boiled potatoes in their jackets, cut them into pieces and add them to the blender bowl.
Along with it, add garlic, lemon juice, grape vinegar and remaining oil.
Beat for 1 minute.
Spices are added last.
After this, the mayonnaise is brought to the desired consistency.

Notes:

butter and milk should be at the same temperature, preferably cold;
shelf life in the refrigerator - 3 days;
you can make sandwiches with it;
This version of vegan mayonnaise is considered the most delicious: reviews say that even children eat it with just a spoon, it is so pleasant and tender.

Any homemade vegan mayonnaise differs from regular mayonnaise in that all its ingredients are more natural and healthier. No less advantageous is its low calorie content, so this product can be safely used in diets. Now the thought of what to season your salad or beetroot soup with will not torment you: one of the proposed recipes will definitely solve this problem.

Recipe 2: Vegetarian mayonnaise with flour

Ingredients (yield 400 g mayonnaise):

Water – 1.5 cups;
Flour – 6 tbsp;
Sugar – 1 tbsp;
Salt – 1.5 tsp;
Mustard powder - 1.5 tsp;
Sour cream – 2 tbsp;
Citric acid – 1/4 tsp;
Vegetable oil – 100 g;
Ground black pepper;

Pour 1.5 cups of cold water into the pan, add 6 tbsp. flour and stir well until the flour is completely dissolved. Place the pan over low heat and stir continuously until the mixture thickens. Remove from heat and cool; the resulting mass should not remain warm.

Add sour cream, salt, sugar, mustard powder, citric acid (pre-dissolved in 3 tablespoons of water), ground black pepper on the tip of a knife and beat in a blender for five minutes using a mixing attachment, photo attached.

Mixing attachment

Since mayonnaise is quite thick, a regular whisk is not suitable for whipping. Then, continuing to whisk, pour in the vegetable oil in a thin stream. Continue whisking the mayonnaise for another five minutes.

If you want to give your mayonnaise a nice yellow color, add ¼ tsp during cooking. turmeric.

And if you like garlic-flavored mayonnaise, we suggest adding 0.5 tsp. asafoetida.

Mayonnaise can be stored in the refrigerator for 3-4 days in a sealed container.

Cooking time – 15 minutes (excluding cooling time)

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Cooking tips

Among the components of Lenten sauces there is no milk, yogurt, sour cream, honey, eggs and other ingredients of animal origin, which corresponds to the dietary preferences of vegans, Orthodox believers during periods of fasting and people who want to lose weight. Homemade vegan mayonnaise is less saturated with fat than its classic counterpart. In addition, it is low in calories.

Vegetable oil is the main ingredient in many homemade vegan mayonnaise recipes. It is necessary to use only cold-pressed brands.

Vegan mayonnaise recipes include foods saturated with vegetable fats. These primarily include nuts and various seeds. These ingredients should be prepared in advance. For easier grinding in a blender, it is recommended to soak them in water for at least 4 hours.

Vegans can safely use any raw vegan sauce recipe. For raw foodists, vegetarian dishes are not suitable. Vegan mayonnaise recipes include processed foods and soy, which most vegans avoid.

There are plenty of alternatives to add variety to your raw food and vegan diet.

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Recipe for Vegetarian Aquafaba Mayonnaise:

Let's find out what aquafaba is. Everything is simple here: it is a concentrated liquid that remains after cooked beans, chickpeas, beans or peas. This liquid is simply “teeming” with proteins and carbohydrates, which gives it wonderful qualities that you may not have guessed about. In particular, it is an alternative replacement for eggs in vegetarian dishes. by the way, 2 tbsp. l. aquafaba is equivalent to 1 egg white. You can use your own liquid, or you can use the liquid you drain from a can of canned legumes. I have peas today. If you use the liquid drained from red beans, your mayonnaise will not turn out snow-white, but this will not affect the taste. Pour the liquid into a jar, screw on the lid and put it in the refrigerator. If you don't plan to cook anything from it, just freeze and use as needed.

It's simple. Place all ingredients (except vegetable oil) into a container for an immersion blender. Really, I can’t believe that you can whip this up?

We begin to beat, gradually adding vegetable oil to the desired thickness, and at the same time watch the miracle: it turns out that IT is whipping! Advice. Beat in small portions of 3-5 tablespoons. Otherwise, whipping may take longer and be of poor quality. By the way, you can beat with a regular mixer, it doesn’t matter.

Mayonnaise is ready! You can use it as usual, and if necessary, put it in a jar and store it. It stays great in the refrigerator and doesn't leak liquid. The first time, cook according to my proportions, then you can adjust the amount of salt and mustard: salt - up to 12 tsp, mustard - up to 1 tbsp. l.

This is wonderful mayonnaise! Even if you are skeptical about aquafaba, I highly recommend trying it! The dark grains in the mayonnaise in the photo are mustard seeds.

It’s very tasty to dress salads with!

Bon appetit to you and your family! And wonderful culinary discoveries to you!

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Vegan aquafaba mayonnaise

A wonderful recipe for supporters of proper nutrition. Light and tender, thick and tasty, almost indistinguishable from regular mayonnaise, but does not contain eggs. It's done quickly. Interesting?

Category: Sauces › Homemade mayonnaise

Ingredients for "Vegetarian Aquafaba Mayonnaise":

From beans

canned white beans - 380 ml;
olive oil - 300 ml;
black salt - to taste;
agave syrup - 10 ml;
brewed mustard - 10 ml;
concentrated lemon juice - 50 ml;
sprigs of dill - at your discretion.

Drain the liquid from the beans.
Grind in a blender.
Pour in olive oil.
Beat for 1 minute.
Chop the greens.
Add all remaining ingredients to the blender bowl.
Beat until thick, homogeneous consistency.

instead of canned beans, you can take boiled ones;
for this recipe, you can use the white variety - the red variety will not only change the color of the sauce, but will also introduce not quite suitable notes of bean flavor;
Bean mayonnaise is difficult to distinguish from store-bought mayonnaise by appearance, so you can use it to dress salads for guests.

How to make “Vegan Eggless Mayonnaise”

1. Prepare all ingredients. Pour soy milk into a tall immersion blender glass.

2. Add salt, turmeric, vinegar, mustard and all the sunflower oil at once.

3. Using an immersion blender, beat everything together for about a minute. The sauce will be ready when it thickens completely.

4. Vegan eggless mayonnaise is ready.

Rate the recipe for Vegan mayonnaise without eggs:

average rating: 3.0, total votes: 2

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From avocado

avocado - 1 pc.;
soy milk - 150 ml;
garlic - 2 cloves;
sprigs of dill and parsley - optional;
olive oil - 80 ml;
concentrated lemon juice - 50 ml;
black pepper - on the tip of a knife;
salt - to taste.

Peel the avocado, remove the pit, cut the pulp into pieces.
Chop the greens.
Mix avocado, herbs and soy milk.
Beat for 30 sec.
Pour in olive oil and lemon concentrate.
Stir for another half a minute.
Add remaining ingredients.
Beat until thick. Add soy milk if necessary.

Of all the vegan mayonnaises, this one turns out to be the most beautiful - green in color;
it is not very suitable for dressing salads, as it looks more like a paste or cream, so it can be spread on crackers or used for decoration;
You can also find it in vegan pizza recipes.

Recipe 4: vegetarian mayonnaise with milk

This mayonnaise turns out thick, tasty, real, and most importantly natural. And a lean version can be made by replacing cow's milk with soy milk. And it cooks in a matter of minutes, now you will see for yourself.

Compound:

300 ml. odorless sunflower oil
150 ml. milk (cool)
1 tbsp. spoon (or less) prepared mustard
3/4 teaspoon salt (or to taste)
2-3 tbsp. tablespoons lemon juice (or vinegar)
1/2 teaspoon sugar (optional)
spices (optional)

How to make homemade mayonnaise without eggs:

Mix milk and butter in a bowl.
Blend with an immersion blender for a few seconds to form a smooth emulsion.
Add salt, mustard, lemon juice and blend again at high speed. You will see the mixture begin to thicken right before your eyes.

Tip: If suddenly your mayonnaise does not thicken, just leave it alone for a few minutes and then beat it with a blender again. Everything should work out!

Now it remains to add sugar and spices. Or you don’t have to add it - it will still be very tasty.

From this amount of products you will get 0.5 liters of delicious mayonnaise, which you can prepare in 5 minutes, and it can be added to Olivier salad and other salads, served with vegetarian snacks, or simply spread on bread.

Tip: The milk should be cool (cold), warm milk may not work.
And one more thing - you need to beat with a submersible blender!

Homemade mayonnaise. How to make delicious thick homemade mayonnaise in 10 minutes

We have been making mayonnaise at home using this recipe for over 10 years. If you try to make it yourself, you are unlikely to ever have the desire to buy it in a store. It will taste whatever you want, and you can forget about the “harmfulness”, unless, of course, you eat it with spoons.

In RuNet there are a huge number of mayonnaise recipes for 2, 3, and even 1 minute. I beat the eggs with a whisk, it takes a little longer than with a blender, but the mayonnaise turns out more airy, not so heavy, and therefore more tasty.

INGREDIENTS

500 ml vegetable oil

1 egg (or 2 egg yolks)

1 tsp without top salt

1 tsp sugar

1 tbsp. vinegar 9% (or lemon juice)

1 tsp mustard

Homemade mayonnaise recipe

The main technological principle is that everything should be at the same room temperature.

Break the washed egg into a jar.

I use a regular jar with a screw cap.

This is convenient for three very important reasons.

1. Only the whisk needs to be washed afterwards.

2. A tall jar protects clothes from splashing oil.

3. What you made it in is what you keep it in.

Add salt and sugar to the egg and beat well (about 2 minutes).

Now add refined oil in a thin stream, continuously whisking.

A thick, smooth mass will form before your eyes.

If the mayonnaise turns out to be very thick, you need to add a little boiled water without stopping whisking.

When you have whipped the required volume of oil, you should add a tablespoon of 9% vinegar and a teaspoon of mustard to the mayonnaise. This gives a certain mayonnaise taste. Mix everything very well.

Now you can think about flavoring it to give it some special taste.

For this purpose, crushed tomato, garlic, pickled cucumber or anything else that comes to mind is suitable.

But, I assure you, mayonnaise is already very good, unless, of course, the oil goes rancid.

Recipe for eggless aquafaba mayonnaise:

Mix aquafaba (chickpea broth) with all ingredients except oil.
Beat with a blender at high speed until foamy.
Gradually add oil, whisking continuously.
Beat the mayonnaise with a blender until the desired thickness.

See a detailed recipe for aquafaba mayonnaise with step-by-step photos on our forum.

That's all! Making real delicious mayonnaise without eggs and even dairy products couldn’t be easier!

PS If you liked the recipe, you can subscribe to updates so as not to miss new delicious dishes.

Bon appetit!

to my bookmarks!

Julia author of the recipe

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Linen

flax seeds - 50 g;
linseed oil - 200 ml;
steamed mustard - 10 ml;
agave syrup - 10 ml;
apple cider vinegar - 25 ml;
salt - to taste;
marjoram, cumin seeds, chili pepper - at your discretion (a pinch).

Rinse the water-soaked seeds to remove mucus.
Mix them with linseed oil.
Beat in a blender.
Add mustard, agave syrup and vinegar.
Stir again (no more than 30 s).
Lastly, add the spices.
Beat the mixture to a thick consistency.

flaxseed mayonnaise is considered one of the healthiest.

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Dukan tofu mayonnaise

This favorite sauce recipe is ideal for those following the Dukan protein diet or being vegan.

Compound

Tofu cheese - 200 g.
Mustard powder - 0.5 tsp.
Salt - 0.5 tsp.
Vegetable oil - 5 tbsp.
Lemon juice - 2 tbsp.
Plant milk optional - 2 tbsp.

How to cook

You can watch the video recipe for making this sauce here Vegan Tofu Mayonnaise | Good recipes

From seeds

soy milk - 300 ml;
sunflower seeds - 200 g;
olive oil - 80 ml;
concentrated lemon juice - 20 ml;
steamed mustard - 10 ml;
black pepper - on the tip of a knife;
salt - to taste.

Mix seeds and soy milk.
Beat for 30 sec.
Pour in the oil and lemon concentrate.
Beat for another half a minute.
Add remaining ingredients.
Stir until thick consistency. Add more soy milk if necessary.

seed mayonnaise is an ideal dressing for vegan cabbage rolls and chickpea meatballs;
you can take 100 g of sunflower seeds and 100 g of pumpkin seeds;
Another variation of the recipe: add 50 ml of flaxseed oil - it will give the sauce a new taste and make it suitable for any vegetable salads.